Mushroom-vegetable curry

Name: mushroom-vegetable curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g pandan rice; 500 g Broccoli in pieces; 3 tablespoons oil; 2 tablespoons red curry paste pot a 225 g; 2 Trays chestnut mushrooms (a 250 g), halved; 1 look miniature flasks (225 g), drained; 1 Red pepper in small strips; 1 eggplant in cubes

A tasty recipe. The vegetarian main course contains the following ingredients: pandan rice, broccoli (in pieces), oil, red curry paste (pot a 225 g), chestnut mushrooms ((a 250 g), halved), miniature flasks ((225 g), drained), red pepper (in small strips) and eggplant (in cubes).

Ingredients

Directions

Boil the rice according to the instructions on the package.
Boil the broccoli for 5 minutes in a base of water with salt al dente.
Drain and set aside.
Heat the oil in a large pan and fry the curry paste until it discolors and starts to smell strongly.
Now spoon the mushrooms, the minima, the pepper and the eggplant into the pan with the curry paste.
Cook in 15 minutes.
Now add the broccoli and fry for another 3 minutes on a high heat.
Season the vegetable curry with salt and pepper.
Serve with the rice..

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Nutrition

510Calories

Sodium11% DV255mg

Fat22% DV14g

Protein32% DV16g

Carbs26% DV79g

Fiber8% DV2g

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